Pho-Inspired Beef Broth Noodle Soup

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A fragrant, slow-simmered beef broth filled with rice noodles, thinly sliced beef, and fresh herbs for a soothing Vietnamese noodle soup experience. This Vietnamese-inspired beef recipe, ready in about 200 minutes, pairs beef bones, onion, halved, ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef bones
• 1 large onion, halved
• 3-inch piece ginger, sliced
• 3 whole star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 12 cups water
• 3 tbsp fish sauce
• 1 tbsp rock sugar or white sugar
• 8 oz rice noodles (pho noodles)
• 8 oz sirloin beef, thinly sliced
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/4 cup fresh cilantro leaves
• 4 lime wedges
• 1/4 cup sliced green onions
• 1 small sliced jalapeño

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Char 1 large halved onion and 3-inch sliced ginger over an open flame or under a broiler for 5 minutes until blackened on the surface.
2. Step 2: In a large stockpot, add 2 lbs beef bones, the charred onion and ginger, 3 star anise pods, 1 cinnamon stick, 4 cloves, and 12 cups water. Bring to a boil, then reduce to a gentle simmer and cook uncovered for at least 3 hours, skimming impurities occasionally.
3. Step 3: After simmering, strain the broth through a fine mesh sieve into a clean pot. Stir in 3 tbsp fish sauce and 1 tbsp rock sugar until dissolved. Keep broth hot.
4. Step 4: Prepare 8 oz rice noodles according to package instructions—usually soaking in hot water for 10 minutes or boiling briefly—then drain.
5. Step 5: To serve, divide the noodles among 4 bowls. Arrange 8 oz thinly sliced raw sirloin beef on top of the noodles.
6. Step 6: Ladle the hot broth over the beef and noodles; the heat will cook the thin beef slices.
7. Step 7: Garnish each bowl with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup cilantro leaves, 1/4 cup sliced green onions, and sliced jalapeño to taste. Serve with lime wedges on the side.